The optimum kind of legume species used in the broiler diet was peas, which were added in the amount of 200 g kg , resulting in live weight gain, a decrease in the feed conversion ratio and an increase in the production efficiency factor. © 2017 Society of Chemical Industry.

No abstract

The output of poultry products by poultry enterprises in the world was mainly determined by feeding techniques and poultry productivity. The productivity of poultry is characterised by the rate of egg-laying or the number of eggs produced per hen a year and affected by the availability and diversity of feed materials (especially protein). In recent years, researchers have focused on legumes of various species as promising sources of protein for livestock production, such as beans, peas, lupine, alfalfa etc.; therefore, in Latvia more attention is paid to the production of protein crops or legumes. The aim of the research was to identify the impact of domestically sourced legume seeds included in diets for laying hens on the economic performance of egg production. Two kinds of protein crops were examined by the research: peas `Bruno` and dried alfalfa pellets. Feeding laying hens with peas or dried alfalfa pellets made it possible to produce eggs with a heavier weight (55.28-67.07%), which in turn makes it possible to increase revenues (10.3-12.9%) from the sales of eggs with the same feed consumption.

The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat.

Extractive substances of spruce needles were produced from a forestry by-productgreen biomass of spruce needles. Investigations were carried out to evaluate the effects of the additive of biologically active substances from spruce needles (total extractive, separate, neutral extractive and acidic extractive substances) on laying hens' productivity and egg quality, to assess their effects on the innovative composition of hen eggs. The feeding trial was conducted with a cross Lohmann Brown laying hens by adding the total, neutral and acid extractive substances of spruce needles to the composition of trial group hens' diet at the amount of 0.04-0.05 %. The control group did not receive additives of extractive substances. Using spruce needle extractive substances increased egg production on average by 2.10-4.86 %, egg weight by 3.86-7.50 %, and decreased feed conversion by 10.76-12.55 % in comparison with the control group (p < 0.05). The use of the additive of neutral extractive substances in hens' diet improved the content of -linolenic acid by 0.35 %, total carotenoids by 2.31 mg kg-1 , and α-tocopherol by 3.20 mg 100 g-1 , but decreased the cholesterol level by 178.06 mg 100 g-1 in egg yolk in comparison with the control group (commercial eggs). By using additives of neutral extractive substances in hens' diet it was possible to obtain hen eggs of an innovative composition.